Katie's test kitchen

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Bánh Hỏi làm thịt Nướng Chay is a veganized dish of my childhood; vegan bánh hỏi is made with rice vermicelli bundles (held together with starch), topped with a green onion oil, và served with a dipping sauce và a savoury grilled marinated meat, which I’ve replaced with marinated soy curls!

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We are well underway to lớn October and Canadian Thanksgiving has passed me by before I realized & had a chance to actually make any recipes for Thanksgiving. This year was a bit weird for Thanksgiving, obviously with the fact that we can’t really have our usual Friendsgiving gatherings và there aren’t much in terms of family gatherings (and for good reason). So this year, I decided khổng lồ continue khổng lồ look inward to lớn recipes that I had been craving out of nostalgia. Enter: Bánh Hỏi giết mổ Nướng Chay: rice vermicelli bundles topped with green onion oil, served alongside marinated soy curls with classic Vietnamese-style grilled “chicken” marinade! Vegan Bánh Hỏi has been my favourite meal lately because it’s so fresh and savoury!

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I grew up eating bánh hỏi at Vietnamese potlucks & parties. My family would have giant foil tubs or platters of these layers of rice noodles, each bundle gleaming with emerald green onions in the centre. Before food was ready for everyone, I’d sneak by the table and steal a bundle và run away with a mouthful of pillowy noodles.

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Even though I ate so many of these, I didn’t actually remember how to lớn make them unless they were done by scratch. & even then, that process was long & arduous. I was taught to spread out the soaked noodles & lightly brush them with a cornstarch slurry, then microwave them until set. Then while the noodles were piping hot, I’d take oiled scissors to snip them into the rectangular shape, then burn my fingers with piping hot rice noodles trying khổng lồ roll them và transfer them to lớn the plate.

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Nowadays, I find them preshaped & precut into these perfect rectangles at the grocery store, & all I have to do is cook them! The instructions on the package said to lớn soak for 10 minutes & then steam them, but I found the simplest way was khổng lồ either use a microwave after soaking, or lớn simply boil them for a minute and drain them. My mom uses the boiling technique, but since I am not usually cooking the same volume of food as she does, the microwave method tends khổng lồ be the easier for me.

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I was also taught to lớn make green onion oil in the microwave, but I found that the resulting mixture was a bit more watery than I liked, và I found that bringing the oil lớn a hot shimmer, khổng lồ then showroom the green onions yielded sizzling green onion oil that was infused with tons of flavour and perfectly cooked, green onions.

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Traditionally for the meat you would have alongside bánh hỏi, it’d include BBQ pork with the crispy skin, or grilled chicken or pork with a caramelized soy marinade. Obviously I don’t eat those, so I decided khổng lồ go with the soy curl version that I made in the oven earlier this summer, but I tried it on the stovetop instead.

When it comes to lớn cooking soy curls, they tend khổng lồ dry out fairly quickly if you cook them uncovered. I found the soy curls would have enough time khổng lồ caramelize if you cooked with the lid on, and the captured steam at the vị trí cao nhất would drip back into the soy curls so they would stay tender & juicy.

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Vegan fish sauce provides the funk & the salt for this, while dark soy sauce provides the colour, but you can sub the vegan fish sauce for soy sauce instead. It won’t be exactly the same flavour, but it’ll still be very tasty! I found my vegan fish sauce at my local Asian market here in Hamilton, but I’ve seen it at Coven (Hamilton), at Ben Thanh (in K/W area) và some Asian markets in Toronto. You’d be surprised at how much they blend in with the rest of the golden bottles of fish sauce và vinegars at the Asian markets.

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I hope you enjoy my Vegan Bánh Hỏi video I made on my channel with how I’ve been enjoying eating it lately! I eat with my classic nuoc cham chay, pickled carrots and daikon, and plenty of herbs, lettuces, and whatever crunchy vegetables I have on had khổng lồ eat on the side.